Chocolate-Almond Giant Cinnamon Bun Cake

November 15, 2015


Author Notes: To find the time (and stomach-room) to eat cinnamon rolls, you must transform them into a full-fledged sweet. Rescue them from the no man's land between breakfast and dessert and drop them squarely into the SUGAR category. Make them gaudy and sophisticated enough for a dinner party. Prepare them in a way so that each person can have exactly however much he or she wants.

In short, you must turn cinnamon rolls into cake.

In this recipe, a chocolate yeast dough (emboldened with cocoa powder and chocolate chunks) is spread with butter, sugar, and bits of almond paste and additional chocolate. It's then curled around itself into a hypnotic spiral that bakes into a tall cake with the lift and fluff of a cinnamon roll. A cream cheese glaze adds tang; sugared almonds, crunch.

This recipe is adapted from Food & Wine and inspired by Sally's Baking Addiction.
Sarah Jampel

Makes: one 10-inch cake

Ingredients

For the dough:

  • 1 cup whole milk
  • 4 1/2 teaspoons active dry or instant yeast
  • 1 stick unsalted butter, softened
  • 1/2 cup plus 1 pinch granulated sugar
  • 1 teaspoon salt, plus more for seasoning
  • 2 large eggs
  • 480 grams all-purpose flour
  • 30 grams Dutch-processed cocoa powder
  • 2 ounces finely chopped bittersweet or dark chocolate

For the assembly and the optional icing:

  • 1 stick unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons almond extract, divided
  • 3 1/2 ounces (1/2 tube) almond paste, chopped finely
  • 2 ounces finely chopped bittersweet or dark chocolate
  • 4 ounces cream cheese, room temperature
  • 1/2 cup confectioners' sugar
  • 1 pinch salt
  • 3 tablespoons milk, plus more as needed
  • 1/3 cup sliced almonds
  • 2 tablespoons granulated sugar
In This Recipe

Directions

For the dough:

  1. In a small bowl, heat the milk until it's warm but not hot, then stir in the yeast and a pinch of sugar and let stand until foamy, about 5 minutes.
  2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the 1/2 cup of granulated sugar and the teaspoon of salt at medium speed until light and fluffy.
  3. Beat in the eggs, one at a time, until blended. Whisk together the flour and the cocoa powder, then beat in about 2 cups into the butter mixture at low speed until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.
  4. Switch to a dough hook. Gradually add the remaining flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Add the chopped chocolate and pulse the machine to incorporate it.
  5. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in size, about 1 hour.

For the assembly and the optional icing:

  1. Make the filling by mixing together the butter, brown sugar, cinnamon, and 1 teaspoon almond extract. Stir in the chopped chocolate and almond paste and set aside.
  2. When the dough has risen, turn it out onto a lightly-floured surface and divide in half. Roll each half into a rectangular about 1/4-inch thick, then transfer to a parchment-lined baking sheet (use a rolling pin to help you) and freeze for 15 minutes, until thoroughly chilled. Butter a 10-inch cake pan or springform pan.
  3. Next, spread the filling over the chilled dough rectangles. (You might want to use your hands to evenly distribute the filling, as there are chunks of chocolate and almond paste that make smooth spreading difficult.)
  4. Slicing from one short end to the other, cut the rectangles into long 1 1/2-inch wide strips. Roll one strip up as you would a normal cinnamon roll and place it in the center of the prepared baking dish. For the rest of the strips, you'll wrap them around this central roll to form a giant spiraling bun.
  5. Cover with plastic wrap and let rise in a warm place until puffy, about 1 hour. (You can also put the cake pan in the fridge, covered, and let it rise overnight. But be sure to allow the dough to come to room temperature before you bake it.) When it's almost finished rising, preheat the oven to 350° F. Bake for 35 to 40 minutes, until an instant-read thermometer inserted in the center registers 180° F.
  6. Let the cake stand for at least 5 minutes before turning out, then inverting onto a serving platter, or releasing the springform pan.
  7. For the icing, in the bowl of an electric mixer, beat the cream cheese on medium-high for 4 to 5 minutes, until light and fluffy. Add the confectioners' sugar and remaining 1/4 teaspoon almond extract and beat until combined, about 1 minute. Add the salt and milk and mix on low speed until smooth. If the glaze is too thick, add more milk, one tablespoon at a time, until it's drizzle-able. Drizzle over the still-warm cake.
  8. If you want, top the cake with sugared almonds. In a small skillet over medium-high heat, combine the almonds and sugar. Cook and stir until sugar is melted and almonds are toasted, about 3 minutes. Transfer almonds to another dish to cool.

More Great Recipes:
Cake|Chocolate|Almond|Cinnamon|Cream Cheese|Milk/Cream|Bake|Dessert|Breakfast|Brunch

Reviews (19) Questions (0)

19 Reviews

Jeff S. January 23, 2016
Well, this is my "being snowed in" project. I'm going to let it rise in the the fridge overnight. The one thing I'm not sure about is the size the rectangles should be. If they're 1/4 inch, I'm guessing just square it up for that thickness. However, do you have specific-ish dimensions that you roll the rectangles to? <br />Wish me luck and thanks in advance!!
 
Kathy J. December 20, 2015
Can you give cups rather than grams for those of us who don't have a scale yet....hint, hint, Santa
 
Sada M. November 30, 2015
How do you prepare the baking dish?
 
Niknud November 23, 2015
Made this on Sunday and it turned out great! It's a bit of work but no biggie if you're spending a lazy Sunday at home.
 
Author Comment
Sarah J. November 23, 2015
So glad to hear it!! :-D
 
Lani84 November 23, 2015
Hi, I'd like to make this but can you be a little clearer about the shaping? Thanks!
 
Author Comment
Sarah J. November 23, 2015
Cut the rectangle into long strips. Then roll one up, just as you would a typical cinnamon roll, and stick it in the center of the round pan. Now, with every other strip, pick it up and wrap it around that first twirl, making a giant spiral. You'll add the new strip on right where the last strip ends. It should like like a giant cinnamon roll!
 
Lani84 November 23, 2015
Okay, I appreciate it. I'll let you know how it turns out!
 
Korena V. November 22, 2015
This looks and sounds so amazing! (PS, Tthere is something wonky with the links to Food & Wine and Sally's Baking Addiction.)
 
Author Comment
Sarah J. November 23, 2015
Fixed those wonky links—thank you!
 
Ann November 22, 2015
In line #7 it asks for almond extract again. How much should be added?
 
Author Comment
Sarah J. November 22, 2015
Sorry about that, Ann! it should be 1/4 teaspoon. (I've updated the recipe!)
 
Ann November 22, 2015
Thank you!
 
Ana W. November 22, 2015
What could I use instead of almond paste? My nephew is allergic to nuts.<br />Thanks!
 
Author Comment
Sarah J. November 22, 2015
You can leave the almond paste out and the recipe will be just fine!
 
Ana W. November 22, 2015
Thank you, Sarah!
 
Jan November 22, 2015
This is so beautiful, I could cry. May I suggest toasting the almonds? 350 degree oven, spread the nuts in a single layer on a foil lined baking sheet. Baking 10-12 minutes will probably suffice, but check them often. You may also want to stir the nuts every 3-4 minutes, to make sure that all nuts are heating evenly. Allow the nuts to cool completely before using -- this will make them extra crunchy.
 
Mecross November 22, 2015
The list of ingredients states almond paste but the directions say add marzipan. Which product is to be used? Thank you.
 
Author Comment
Sarah J. November 22, 2015
Almond paste! I will make that change.